Beaune - Dinner at Maison du Colombier

We'd had a great time at the Saturday market and had been charmed by the countryside. It was like we opened a book on France and walked into one of the pages. After consuming part of the bounty we got at the market, we....of course, took a nice short nap. We awoke right before dusk and took a short walk around. It was Saturday night and things were still rather lively at this hour.

The Missus really wanted to take one last drive and I needed to refuel the car before returning it; so we headed out. Just a short way. To the outskirts of Beaune. Up one of the side roads. To just take it all in.

Man this place is beautiful.

And while I'm sure that we couldn't live here; I'm fairly certain we could visit quite often.

We filled the gas tank, headed back to the apartment, freshened up and off we went to dinner.

Our last dinner in Beaune and Burgundy for that matter, was a bit different. The menu was far form the stick-to-the-ribs cuisine of Burgundy. The restaurant we selected was in a structure dating back to 1574, sharing the building with five vacation apartments which were in the tower.

Maison du Colombier bills itself as a "Gastro Bar". The chef, Roland Chanliaud, was once the chef of one of the local Michelin star restaurants. The set-up is interesting; the ground floor (I keep forgetting, in Europe it's level '0'), features a wine bar, charcuterie from Spain, with a service that resembles tapas. There are also tables down in the "cave" in the lower level. We decided on making reservations for the small dining area on the second floor.

Which, as you can see, is quite eclectic and well, groovy. The menu is written on a chalkboard with very non-traditional Bourgogne items such as polenta, chorizo,  and shiitake mushrooms.

The Missus availed Herself of the wine by the glass list which features 5 white, 5 red, and 3 sparkling...these were of course, all local.

We started with an interesting salad; Cod, Broccoli, and Tomatoes.

Dressed perfectly, the cod resembling scallops, the broccoli actually a puree, the tomatoes seemed confit, the flavor intense.

There was of course, the foie gras dish.

A perfectly workable version; earthy, with the fig chutney providing the sweetness necessary to cut the offal richness.

The next two dishes blew us away.

The first; 63 Degree Eggs with Burgundy Truffles. Good lord, look at all the truffles!

Beautifully cooked, probably sous vide eggs, rich and creamy, with what seemed like a touch of butter and cream....and look at all those truffles. While not as fragrant as what we ran into in Dordogne; these added a wonderful earthy decadence to the dish. You could have at least a slice of truffle in every bite.

Next up the Cepes, Rosemary, Black Olives, and Polenta.

While the Missus is not particularly fond of rosemary, it really help to raise the savory level of dish. And yes, those are super fragrant, earthy, savory porcini mushrooms. The polenta was creamy and gave the dish some bulk. This was so good.

Man were we going to miss Beaune!

Maison du Colombier
1 Place General Leclerc
Beaune, France

Things had quieted down by the time we finished dinner and headed back to the apartment.

Where we organized ourselves and packed. Then finished the last of the wine in the fridge.

The next morning. before we headed out to return the car and head to the train station, there was one more small errand.

 

 

Back to the boulangerie I'd gone to on our first morning in Beaune.

This time for a baguette. And while we thought croissants here were just average; the baguette was good.

We enjoyed the leftovers from the Saturday Market and enjoyed the train ride from Beaune to Dijon....then back to Paris.

Thanks for reading!

Comments

[Soo]

I like the look of those old buildings. I'd love to get a baguette from that old boulangerie. Until I get to visit France I guess I'll have to settle for getting a baguette from Bread + Cie.

[Kirk]

B&C much to hard and chewy Soo. Con Pane is better!

[kat]

lovely!

[Kirk]

We really loved Beaune and Burgundy as a whole Kat!